Strawberry Rhubarb Pineapple Jam

Melissa Buchanan-Smith

By
@lissak63

Thanks to Sharon Evans this has become a new favorite.


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Comments:

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

5 c
rhubarb
4 c
sugar
1 can(s)
crushed pineapple in its juice(20 oz)
1/4 c
water
1 pkg
strawberry gelatin, 6 oz

Directions Step-By-Step

1
In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down.

Stirring occasionally.
2
Add jello. Cook and stir 10 minutes.
3
Remove from heat, skim off foam if any has accumulated.

Ladle into warm jars. May heat in oven at 200 for 5 min.

Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Quick & Easy